Cooking With Vodka

 In June I was approached by Sydney PR company POLKADOT PR to create and cook a canape menu which showcased STOLI VODKA. Mmmm... Vodka infused Canapes?  This was gonna be a fun project. 

In the kitchen I worked on infusing black beans and chilli for a tuna canape - macerated cherry tomatoes in vodka then set marshmallow skewers on fire with melted vodka chilli chocolate.

Working along side Luke Ashton STOLI VODKA'S official bartender and head bartender at DUKES BISTRO who shook up vodkatastic cocktails on the night to Sydneys most infamous Food, Drink, Fashion and Travel Bloggers.

The stage was set for the kitchen - (quiet literally) and took place at SOL BAR on Oxford St.

As requested I have added a recipe below for the dressing I made for the Tuna canape.

ENJOY.

Photos by Boy Moments - Simon Leong - Matty Bee

Stoli Vodka infused black bean - ginger and cucumber dressing.

This makes quite a large batch but the dressing will keep for up to 5 days.

1 cup Stoli Vodka
1cup Salted Black beans - Roughly chopped
1 Knob Ginger Finely diced (200g)
2 Cucumbers - Finely diced
Chilli Jam oil (500ml)
Mega Chef oyster sauce (125ml)
Mega Chef fish sauce (100ml)
White vinegar (125ml)
Black Vinegar (125ml)
 White Sugar (100g)

-Method -


Start by evaporating the alcohol in the vodka on a high heat. You should be left with half of the amount you started with.


Infuse the Black beans with the Vodka and leave over night.


Whisk all the liquids (white and black vinegar,oyster sauce fish sauce and chilli jam oil) until they emulsify,
Add white sugar and slowly heat the liquid to help melt the sugar. Do not let it come to a boil. just enough to warm it.
Add the roughly chopped salted black beans and the diced cucumbers.
Done.
Its best to let the dressing sit over night in the fridge to let the cucumber soak up the flavours. Just give it another whisk before using as the oil will separate to the top.


You can use this dressing with Sashimi fish or even Oysters.